Name: Turkey Pot Pie With Stuffing Crust
Total time: 30 min
Yield: Serves 6 to 8
Ingredients: 3 tablespoons unsalted butter; 1 onion, chopped; 1 celery rib, chopped; 2 tablespoons all-purpose flour; 2 cups low-sodium chicken broth; 1/2 cup heavy cream; 1 cup frozen peas and carrots mix, thawed; 4 cups shredded cooked turkey; 3 cups prepared stuffing (see note); 1 large egg, lightly beaten

Why This Recipe Works

Turkey pot pie is the perfect dish to make the day after Thanksgiving. It uses both leftover turkey and stuffing, and our Turkey Pot Pie with Stuffing Crust recipe uses just two dishes and cooks up in less than 30 minutes. Although leftover homemade stuffing works best here, one 6-ounce box of stuffing mix, prepared according to package instructions and chilled, will suffice. For this recipe, a 12-inch ovensafe skillet is the best choice.

Instructions

Adjust oven rack to upper-middle position and heat oven to 475 degrees. Melt butter in large oven-safe skillet over medium-high heat. Cook onion and celery until soft, about 4 minutes. Stir in flour and cook until lightly browned, about 1 minute. Slowly whisk in broth and cream and simmer until thickened, 5 to 7 minutes. Add peas and carrots mix and turkey and cook until heated through, about 2 minutes.

Meanwhile, combine stuffing and egg in large bowl. Place stuffing mixture between pieces of parchment paper and roll into 11-inch circle. Remove top layer of parchment and cut into 6 wedges. Arrange wedges evenly over filling and bake until stuffing is golden brown and crisp, about 12 minutes. Serve.